Yellow Bird

Garret Richard, Exotica at The Raines Law Room | New York

“There are very few white rum classics that have not yet been resurrected,” says Garret Richard who recently re-worked this midcentury cocktail for his Exotica series. “The biggest thing I changed was the Galliano, to a slightly larger pickup,” says Richard, who tweaked the recipe from including one half-ounce of the liqueur to three-quarters of an ounce. “This is less of a white rum drink and more of a Galliano cocktail, the same way the Last Word is more about the Chartreuse, and not the gin.”


Serving: 1

  • 1 1/2 ounces white rum, preferably Street Pumas Panamanian Rum or Plantation 3 Star Rum
  • 3/4 ounce Galliano L’Autentico
  • 1/2 ounce Cointreau
  • 1/2 ounce lime juice
  • 1 teaspoon acid lime cordial (see Editor's Note)
  • 5 drops saline (see Editor's Note)

Garnish: lime twist

  1. Combine all ingredients in a mixing tin and shake with one large ice cube and two small ice cubes.
  2. Strain into a chilled coupe.
  3. Garnish with lime twist.
Editor's Note

Acid Lime Cordial:
Combine 1000 grams clarified lime juice, 1000 grams white sugar and the peels of three limes in a saucepan. Simmer until the lime oil has been extracted and the sugar is dissolved. Blend with 14.5 grams of citrus acid and 7.5 grams of malic acid per finished liter of syrup. Demerara syrup can be substituted for cordial, if necessary.

Combine 80 gams of water and 20 grams of salt and stir to combine.

Tagged: Galliano